Pepper, Chile, Organic (Shishito)

Botanical Interests Organic Heirloom Shishito Chile Pepper Seeds

The 'Shishito' is finding its way into many restaurants as a popular appetizer. The 2-4 inch slender peppers have a citrusy, slightly smoky flavor enhanced by grilling or sautéing, and can be the life of the party when an occasional hot one passes the mouth of the unsuspecting. Highly productive plants. 50–200 Scoville heat units (mild).

Sowing Information:

• Light: Full sun
• When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. The ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F.
• When to Sow Outside: Not recommended; transplant outside 2 to 4 weeks after average last frost, when the soil temperature is at least 70°F.
• Seed Depth: Plant seeds ¼ inch deep
• Seed Spacing: Start indoors 
• Thinning: Start indoors, plant seedlings 18-24 inches apart outside
• Days to Germinate: 10-25 days
• Days to Maturity: 60–75 days from transplanting

Growing Notes:

• Harvesting: Generally harvested when green, at 2-4 inches long, but can also be left on the plant to mature to red. When harvesting, take care to avoid touching the interior of any broken peppers, as capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
  
• Variety Information: 2-4 inches long. Thin, medium green, slightly wrinkled, some curved. The flavor is citrusy and slightly smoky. About 90% of Shishitos will be mild, but the others will be slightly hot.